Avocado Shrimp Ceviche

A fresh, bright salad that combines juicy shrimp with creamy avocados, lime juice, and fresh vegetables, perfect for summer gatherings and health-conscious meals.

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Prep Time 15

Cook Time 5

Total Time 20

Servings: 4 servings

Course: Appetizer, Light Meal, Salad

Cuisine: Mexican, Seafood

Calories: 230

Ingredients Method Notes

Ingredients

Shrimp Mixture

1 pound uncooked and chopped shrimp Provides protein and a tender texture.
1/4 cup fresh lime juice Adds acidity, cooking the shrimp and enhancing flavors.

Vegetables

1 cup chopped Roma tomatoes Brings freshness and a burst of color.
1/2 cup diced red onion Adds crunch and a hint of sharpness.
1 small diced jalapeno pepper Introduces a spicy kick for flavor depth.
1/4 cup chopped cilantro Contributes a fresh, herbaceous note.

Final Touch

2 large diced avocados Offers creaminess and healthy fats.
to taste salt and pepper Enhances all the flavors beautifully.

Method

Preparation

In a large bowl, combine the uncooked and chopped shrimp with fresh lime juice.

Marination

Let the shrimp marinate for 5 minutes until they turn opaque; the lime juice will cook the shrimp.

Combining Ingredients

Incorporate the chopped Roma tomatoes, diced red onion, jalapeno pepper, and chopped cilantro with the shrimp and lime juice.
Cover the bowl and refrigerate for 1 hour to allow flavors to meld.

Serving

Right before serving, gently toss in the diced avocados and season with salt and pepper to taste.

Notes

Use fresh, high-quality shrimp for the best flavor. Serve with tortilla chips for a delightful crunch.